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Deviled Eggs Recipe

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This recipe for Deviled Eggs, by , is from Beth's Cookbook for Everyday Life, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Beth Bell

Category:
Category:

Ingredients:  
Ingredients:  
1 dozen fresh eggs
4 Tablespoons mayonnaise
4-5 sweet pickles (gherkins)
2 teaspoons sweet pickle juice
dash of salt

Directions:
Directions:
Boil fresh eggs on high for 5-8 minutes. (fresh is the key since they will be easier to peel)
Turn off heat and let sit for 30 minutes.
Rinse with cold water and let stand another 5-10 minutes
Peel the eggs (hint: they are easier to peel if you do it after they cool but not after sitting in the fridge)
The hardest part of this recipe is peeling the eggs.


Cut eggs in half and put the yolks into a bowl.
Place the egg white halves onto a dish.

Slice up 4-5 sweet pickles and add to yolks.
Add mayonnaise to make yolk mixture slightly firm
Add a slight amount of pickle juice to the yolk mixture.
Add a little bit of salt.
Stir until firm, then use a spoon to place the mixture into the egg halves.
Refrigerate until ready to eat.

Enjoy

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Fresh eggs are the key.
Peeling the eggs while they are still cooling off also helps making the peeling easier.
Once past the peeling part, everything else is easy.

The number of deviled eggs is twice the number of eggs boiled, so if you only want 12 deviled eggs, then only boil 6.

 

 

 

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